Portobello mushroom melts

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Results 1-20

• Annie

  09 November 2007

  Annie rated and commented on this recipe

  

  Easy,quick and delicious.

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• Pauline

  27 November 2007

  Pauline rated and commented on this recipe

  

  I mixed a small amount of garlic with the pesto, used herby/blue cheese as well as goats and put parma ham on the top - delicious!!

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• Julie

  21 December 2007

  Julie rated and commented on this recipe

  

  I used stilton cheese with parma ham on the top

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• Gill

  20 January 2008

  Gill rated and commented on this recipe

  

  Mmmmmm I made these as a starter but as they were so easy I will make them as a little snack too!

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• tastytash

  14 February 2008

  tastytash rated and commented on this recipe

  

  Very easy to make, quick to cook and delicious flavours that all went brilliantly together! Made this as a starter for a dinner party and it went down brilliantly. Would make this again as a snack or a mid-week starter - I like the idea of adding parma ham as above!!

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• desertdaisy

  30 September 2008

  desertdaisy rated and commented on this recipe

  

  Rating as 4 star as so easy and quick. Not my best mushroom started ever (see Jamie Oliver Italy for that) but great for mid-week supper and all guests loved it. I dabbed olive oil on the caps and grilled them a bit ahead of time. I turned them over and added the stuffing - when everyone arrived I grilled them - the cheese browned in less than 8 minutes so it meant that the mushrooms were cooked through.

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• andyabraham

  26 October 2008

  andyabraham commented on this recipe

  I just made a Portobello Mushroom melt ...yours looks alot better... I will try yours.. Thanks Andy www.recipebuddys.com

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• meganoflynn

  26 October 2008

  meganoflynn rated and commented on this recipe

  

  Tasted lovely, quick and easy to make.

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• Fluffy

  26 October 2008

  Fluffy rated and commented on this recipe

  

  Very nice, and will make again, but personally I'll use a little less pesto and more pine nuts. Great touch with the suggested breadcrumbs though.

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• bobbie

  29 October 2008

  bobbie commented on this recipe

  This was a great starter, quick & easy. I put bread crumbs on top of mine. Will be making again!

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• carolp

  15 February 2009

  carolp rated and commented on this recipe

  

  This was very quick and easy to make. Taste wise it could have done with a stronger cheese perhaps goats cheese. The nuts added a lovely texture and made a nice change from breadcrumbs. We found that the mushrooms needed slightly longer and so finished off in the oven.

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• greece

  06 November 2009

  greece commented on this recipe

  Gret receipe made even better by substituring mozzarella with goats cheese and drizzling olive oil over the mushrooms before grilling.

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• greece

  06 November 2009

  greece commented on this recipe

  Gret receipe made even better by substituring mozzarella with goats cheese and drizzling olive oil over the mushrooms before grilling.

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• runnyeyes

  17 November 2009

  runnyeyes rated and commented on this recipe

  

  Quick and easy.but had to give them 10 mins in oven to cook the mushrooms properly. Very tasty.

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• ZeTallGerman

  05 May 2010

  ZeTallGerman rated and commented on this recipe

  

  I brushed the portobellos with a bit of olive oil and cooked them "emtpy" in the oven for 5min first. I also roasted the pine nuts in a dry pan for a bit firest. Then added the pesto and roasted pine nutes & cheese, popped them into the oven for another 10min, what a result! Served them with a bit of rocket & baby spinach salad and some toasted Focaccia bread. Everyone at my dinner party loved it.

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• ZeTallGerman

  05 May 2010

  ZeTallGerman commented on this recipe

  Oh, and I used Tallegio cheese instead of Mozarella.

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• libbi85

  05 December 2010

  libbi85 rated and commented on this recipe

  

  Added some garlic to mine and they were beautiful. Will definately be using this as a mid week quick meal. Maybe next time I'll use a little more pesto though.

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• Marc

  04 January 2011

  Marc rated and commented on this recipe

  

  Can't get enough of these, expect I don't use the pine nuts. I do however use Philadelphia on the ciabatta. Absolutely delicious!

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• protos22

  05 February 2011

  protos22 commented on this recipe

  Everyone in the office loved it!!!

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• Sandra

  14 March 2011

  Sandra rated and commented on this recipe

  

  I made these using red pesto with a mix of mozzarella and garlic & herb grated cheese then put some parma ham on top. Left out the pine nuts as I'm not keen on them. Also, served them on giant croutons made by putting slices of crusty bread in a roasting tray with olive oil, garlic & rosemary and baking until crispy. It was a great success and my guests were full of compliments!

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Ingredients

• 8 large portobello mushrooms
• olive oil
• 2-3 tbsp pesto , fresh or from a jar
• 1 ball mozzarella
• 2 tbsp pine nuts
• 8 slices ciabatta

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 8 large portobello mushrooms
• olive oil
• 2-3 tbsp pesto , fresh or from a jar
• 1 ball mozzarella
• 2 tbsp pine nuts
• 8 slices ciabatta

323 kcalories, protein 16.2g, carbohydrate 27.0g, fat 17.4 g, saturated fat 5.7g, fibre 3.2g, salt 1.11 g

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